HOW TO MAKE RAMEN SHOYU TARE (ATTEMPTING A JAPANESE TARE RECIPE)

I watch a lot of ramen videos online, and I found a shoyu-dare recipe that seemed very interested. The uploader called it "The secret recipe that puts pros to shame". Sounded like just what I was looking for so I decided to try it. The original recipe was huge, so I scaled it back to 1/4 the amount. It still left me with a good amount of tare, probably enough for around 30 bowls (I'm estimating). He also says you need to let it mature in the fridge for a month. I don't think I'm going to do that... I used this tare to make a batch of Tonkotsu Shoyu Ramen: https://www.youtube.com/watch?v=nP7zCjmSl2k Original Recipe Video: https://www.youtube.com/watch?v=T9Uiaw6l8b4 Ingredients (scaled from original to 1/4) Koikuchi shoyu - 400ml Usukuchi shoyu - 200ml (https://www.amazon.com/Kikkoman-Usukuchi-Sauce-33-8-Ounce-Pack/dp/B0046GHL4C/ref=sr_1_1?keywords=usukuchi+soy&qid=1558076153&s=gateway&sr=8-1) sake - 50ml msg - 17g nampla - 20ml mirin- 40ml salt - 46g niboshi dashi - 100ml (https://www.amazon.com/Yamaki-value-pack-anchovy-300g/dp/B00KF21JYE/ref=sr_1_1?keywords=niboshi&qid=1558076207&s=gateway&sr=8-1) garlic - 10g ginger 10g green onion 15g Music used in video: https://soundcloud.com/user-760374093/shikutomoto-lofi-hiphopchillhop